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Keto Pancakes | How To Make Low Carb Almond Flour Pancakes

5 from 3 reviews

Almond Flour Keto Pancakes! These pancakes are THE BEST – they’re fluffy, they’re easy to make, and they have just 1.5g NET CARBS each! This low carb pancake recipe doesn’t taste low carb one bit, and they make the perfect keto breakfast!

Scale

Ingredients

2/3 Cup (70g) Kirkland’s Blanched Almond Flour

1 Tsp Baking Powder

1/2 Tsp Cinnamon

1/2 Tbsp (6g) Confectioners Erythritol (0 Carb Sweetener)

4 Tbsps (60g) Full-Fat Sour Cream

1 Tsp PURE Vanilla Extract

1 Tbsps (15g) 0 Carb Maple Syrup

2 Eggs

Instructions

Add all the ingredient to your blender (start with the liquid ingredients).

Blend your pancakes for several minutes – this will help whip the eggs up and help make your pancakes more fluffy.

Heat a non-stick skillet at medium-low heat, coat it with baking spray, and add your pancake batter.

*NOTE: It’s up to you how large you make your pancakes, but this recipe will make 4 “normal” sized pancakes.

Once bubbles start to form on the top of the batter flip the pancake, and cook the other side for 1-2 minutes.

Notes

*NOTE: The macros do NOT include erythritol. Erythritol is a 0 carb sugar substitute that has 0 CALORIES, and thus SHOULD NOT be tracked as carbs.

Nutrition

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